In a small mixing bowl, thoroughly combine salt, and spices; set aside.

Coat a 9-inch baking pan with nonstick cooking spray and line with parchment, leaving an overhang on opposite sides to lift the caramels out. Spray the parchment as well.

In a 4+ qt saucepan, combine the heavy cream, corn syrup, sugar, butter and apple cider syrup. Bring to a boil over high heat, stirring occasionally. Once the mixture comes to a boil, reduce heat and continue cooking without stirring until the mixture reaches 248˚; remove from heat and stir in spice mixture. Pour caramel into prepared pan; cool completely at room temperature.

Remove caramels from pan and cut into squares; wrap in parchment paper to store.

In a porcelain-lined dutch oven, heat apple cider over high heat until it comes to a boil; reduce heat to medium-low and simmer for 4-5 hours, stirring occasionally, until cider is reduced to about one cup and reaches a syrupy consistency. Refrigerate.

Another family favorite, shawarma (or shoarma) burgers bring the great taste of shawarma to our backyard barbecue. While the goat cheese brings a tangy burst of flavor to these tasty burgers, my kids prefer them stuffed with fresh mozzarella. Next time I make these I am going to try stuffing them with feta. The sauces (links at the end of the recipe) are an absolute necessity!

Combine all ingredients except goat cheese and refrigerate for at least one hour. Form into patties and stuff with goat cheese; grill. Serve in a pita topped with shawarma sauce, garlic sauce, garden fresh tomatoes, and butter lettuce. These can also be made using ground turkey, but be sure to grease the grill grate to avoid sticking.

Combine garlic, ginger, fish sauce, and jalapeños in a food processor; process for +/-15 seconds. Pour into non-stick sauté pan and add remaining ingredients; bring contents to a boil over high heat. Reduce heat to medium and simmer for +/-30 minutes. The sauce is finished when a rubber spatula leaves trail in the sauce (or to desired consistency). Pour into a jam jar; cool to room temperature and then refrigerate.

Slice green onion tops to the width of the pork belly. Place a single even layer of green onions on foil. Cover with the pork belly and then add another layer of green onion. Wrap tightly in two layers of foil. Place in a loaf pan or 9×13 and roast in the oven for 5½ hours at 200˚. Turn off the heat and allow the pork belly to cool for 2 hours in the oven; refrigerate overnight.

Beginning just under the curved end of the vanilla bean pod, split the pod lengthwise leaving the curved top intact. Place the split bean pods in the liquor; close bottle and shake.

Place the bottle in a cool, dark location. Shake the bottle at least daily for two weeks, and then about weekly for an additional six weeks.

Note: The United States Food and Drug Administration’s definition of single-fold vanilla extract requires that 13.35 ounces of vanilla bean pods (containing not more than 25% moisture) be used per US gallon of liquor (35% or higher alcohol content, or a minimum of 70 proof). For double-fold extract, double the number of vanilla bean pods. (see Code of Federal Regulations, Title 21, Sections 169.3 and 169.175)

The table below lists the approximate number of vanilla bean pods required based on various amounts of liquor. These are based on approximately 50 vanilla beans per 1/2 pound:

Combine pork, ketjap manis, ginger, 1 clove of garlic, 1 onion, 1⁄2 of the lemon juice and salt and pepper to taste and marinate overnight. Heat a frying pan with some oil and fry the pork strips with the marinade. Add half a cup of water and simmer for 20 minutes. Transfer the pork to a baking tray and put a few minutes under the broiler until glazed. Meanwhile, prepare in the sauce; fry the remaining onion for a few minutes; add stock, sugar, tomato purée, remaining lemon juice and remaining garlic and simmer for 10 minutes; add the sherry. Serve the sauce with the pork.

Place cereal in a large bowl; set aside. In another bowl combine chocolate chips and peanut butter; microwave for 1 minute; stir. Microwave another 30 seconds and stir unit mixture is smooth; stir in vanilla. Pour over cereal, stirring until evenly coated. Pour mixture and powdered sugar into a Ziploc; shake to coat.

Prepare noodles, drain and cover with cool water. Drain and spread in wire strainer or on a towel to cool and dry. Cut shrimp in half lengthwise. Slice chicken & pork and cut into narrow strips. Coarsely shred green vegetables and rinse thoroughly. Trim green onions. Cut in half lengthwise, then into 1-inch lengths. Peel and thinly slice shallots and garlic. Shred ginger. Slit open the chilies and scrape out seeds, then cut the chilies into long narrow strips. Set a little aside for a garnish.

Heat oil in wok until it begins to smoke. Add noodles and fly until they are crisp on the edges. Lift out and set aside. Reheat the wok and stir-fry chicken and pork until they change color. Push to one side of the wok; add onions, garlic, ginger and chili and stir-fry for about 2 minutes, until onions are soft. Add shrimp and bok choy and toss everything together. Stir in seasonings and mix thoroughly. Return noodles, toss lightly to reheat the mixture. Garnish with herbs and reserved chili shreds, and with omelet shreds and fried onion flakes.

Coat jalapeños and garlic in olive oil; place on baking sheet with garlic under the halved jalapeños. Place in a 400º oven for 30 minutes. Cool. Combine jalapeños, garlic, tomato, and cilantro with a splash of olive in a food processor and process to desired thickness; season with salt.